This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! —Darlene Desotel, Monona, Iowa
Peach Rhubarb Jam
Peach Rhubarb Jam
Prep Time
10 min
Cook Time
20 min
Yield
about 7 half-pints
Ingredients
- 2 quarts sliced fresh or frozen rhubarb (1-inch pieces)
- 4 cups sugar
- 1 can (21 ounces) peach pie filling
- 1 package (3 ounces) orange gelatin
Directions
- In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
Nutrition Facts
2 tablespoons: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.
Loading Popular in the Community
Loading Reviews
